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appetizers

Butternut Squash Soup with toasted almonds				7.50
Soup Du Jour				7.50
Roasted Beet and Orange Salad with fresh mint				11.50
Baby Red and Green Romaine Lettuces herbed olive oil croutons, roasted garlic and anchovy vinaigrette				10.50
Arugula and Pear Salad with grapes and walnuts				11.50
Grilled Portobello Mushroom with avocado, grilled red onions and tomato				12.50
Thai Style Chicken Satay				12
Tartare of Yellowfin Tuna with avocado, tomato, ginger, chives, cilantro and lime				14.50
Steamed Dumplings filled with duck and fig confit, mango-ginger dipping sauce				14.50
Roasted Venison Sausage over an apple, pear and quince chutney				14
Sauteed Sweetbreads with wild mushroom ragout				16

prix fixe dinner $32.50

appetizer choice
Salad of Baby Greens or Any Soup
entree choice
Slow Roasted Veal Spare ribs, Grilled Chicken paillard, Penne With Veal Ragout or Primavera
dessert choice
Chocolate Cake or Fresh Fruit Sorbet

all menu items and prix fixe subject to availability; alternatives may be offered

entrées

Grilled Filet of Atlantic Salmon chinese black rice, with a garlic, ginger, scallion and cilantro sauce				28.50
White: Riesling alsace, abarbanel**
Red: Pinot noir, Eleve de Futs de chene**
Pan Roasted Chilean Sea Bass Filet miso glazed with baby bok choy and shiitake mushrooms				36.50
White: Chenin blanc, Baron herzog**
Red: Pinot noir, Goose bay, New zealand**
Chinese Five Spice Rubbed Hudson Valley Venison wild rice pilaf and asian broccoli, served with juniper berry and red currant sauce				45
White: chardonnay, Teal lake**
Red: syrah, hagafen**
Braised Colorado Lamb Shank with moroccan spiced couscous				29.50
White: chardonnay, Baron herzog, Russian river**
Red: Cabernet Sauvignon "special reserve" Baron herzog, Alexander valley**
Grilled Breast of Free Range Chicken garlic and lemon marinade, garlic mashed potatoes and spinach				26.50
White: Sauvignon blanc, Goose bay, New zealand**
Red: shiraz, Teal lake**
Grilled 16-20 oz. Prime Ribeye Steak roasted yukon gold potatoes, caramelized onions and sautéed escarole				38.50
White: Chardonnay hagafen**
Red: Cabernet sauvignon, weinstock, Napa select**
Grilled Filet of Beef portobello mushroom, charred red onions and zucchini, green peppercorn-mushroom sauce				36.50
White: gewürztraminer, alsace, abarbanel**
Red: Cabernet sauvignon, hagafen**
Sautéed Breast and Braised Leg of Free-range Duck braised red cabbage, fingerling potatoes and carrots				34.50
White: semillon, Beckett's flat**
Red: zinfandel, Weinstock Cellar select**
Tuscan Veal Chop served with baby vegetables and a wild mushroom sauce				39.50
White: Sauvignon blanc, hagafen**
Red: Cabernet sauvignon, Baron herzog**
Braised Short Ribs of Canadian Bison polenta cake and baby vegetables				29.50
White: Pinot grigio, gabriele**
Red: Canaan red, dalton**

**We Have Suggested a Red and White Wine That Will Pair Well With Each Entrée

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